| 2 |
In a wok or skillet, heat the oil and stir-fry the
ginger over high heat until fragrant, about 1 minute. Add the
mushrooms and the bamboo shoots and stir-fry for about 5 minutes.
Reduce the heat to medium, add the chicken stock, fish sauce, and
sugar and season to taste with black pepper. Mix well, cover with a
lid, and cook until heated through, about 20 minutes more. Serve
hot. |